Serves 6-8

Make this up the night before, as the flavour will be improved the next day.

6 large carrots, peeled and sliced diagonally into 2cm pieces
400ml orange juice
100ml chicken stock
1 star anise
3cm piece ginger, peeled and grated
75g soft dark brown sugar
Few knobs of butter

1 Place all the ingredients in a saucepan and bring to a boil. Reduce the heat to a simmer and cover the pan with a lid. Cook for about 25-30 minutes, until the carrots are tender. With a slotted spoon, transfer the carrots into a bowl.

2 Boil the remaining liquid in the pot for 15-20 minutes until reduced to a thick, syrupy consistency. Whisk in a few knobs of butter for extra shine. Return the carrots to the pan and toss to coat evenly in the glaze. Serve warm or at room temperature.

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